May 7, 2015 by Joanne T Ferguson
Did you think I was going to be presenting you with a bouquet of eggplant roses?
Mmmmm, now that does sound interesting and I might have to explore that for a future project, eh? lol
What did you think of the Joanna’s Air Fryer Puff Pastry Apple Cinnamon Raisin Roses based on Apple Roses by Cooking with Manuela from yesterday?
Yes, I technically know scrummy is not really a word, but a combined word of yummy and scrumptious.
I thought it described the Puff Pastry Apple Cinnamon Raisin Roses perfectly!
When I was little, growing up in New York, I seemed to have my own way of communicating (I still do lol), but never really had to time to explain to most adults who looked at me strangely when I used words like scrummy!
I was always busy doing something or other, usually playing with my foods or sitting at the dinner table introducing certain foods to other foods!
If you can image me saying something like, “Well, Mr. Broccoli, how was your day?”
I would then issue a warning, “Oh, Mr. Broccoli, Miss Cauliflower is coming your way!”
I used to keep my dad amused and we would both laugh together until “those eyes,” yes you know the ones by now…mum’s eyes “more than suggesting” dinner time was NOT a time for play!
I never knew why my mum would get so flustered, as after all, wasn’t the point to enjoy eating our vegetables more?
I guess my mother didn’t seem to see it that way!
Back to scrummy things and play, eh?
After the fun I had yesterday, I thought I would following up and attempt to make Rose Shaped Eggplant Parmesan by Cooking with Manuela using ingredients I had on hand, minimizing food wastage; specifically eggplant and puff pastry today!
I decided to leave the skin on the eggplant because it is full of antioxidants, potassium, magnesium and who among us could not use more fiber in their diet?
Did you know that despite eggplant generally known as a vegetable, it is actually a fruit!
Eggplants come in many shapes, sizes and varieties and are quite different and unique with their skin colors, their taste and textures!
I also had some homemade marinara sauce made with Thermalina, my Thermomix and recently, I was invited to try Hot & Spicy Jalapeno English Cheddar!
Truffle oil “magically” made its way into my kitchen recently and I thought this would make for quite “an interesting and unusual” combination for the eggplant roses today!
Did you know truffle oil is not really made with truffles?
Without getting all technical, a product that combines an odor found in truffles is infused in the oil and in case you have not tasted or tried truffle oil before, it is commonly used to make truffle fries — potato sticks of various sizes are combined with Parmesan cheese, salt, pepper etc and truffle oil goes well with pizza!
- 1 medium eggplant, cut in slices, cut slices in half
- Himalayan pink salt
- 1 sheet puff pastry, thawed, rolled, cut into 6 strips
- flour for dusting flat surface
- homemade marinara sauce or tomato based sauce of choice (see Notes)
- 8 tablespoons spicy jalapeno English cheddar or cheese of choice, finely grated
- 1 tablespoon truffle oil or oil of choice; infused would be best
- additional cheese for garnish (optional but recommended)
- Oil spray
- Prepare eggplant; set aside; add salt and with a pastry brush, brush both sides lightly with oil.
- On a lightly floured flat surface, roll the pastry thin, keeping its rectangular shape.
- Cut into 6 even strips.
- Pre heat over to180C.
- Place a spoonful of sauce on each strip, making sure the entire surface is covered with sauce; don't overload.
- Add finely grated cheese.
- Add eggplant slices to the part of the puff pastry closest to you; dome of the eggplant facing you.
- Pull the upper portion of the puff pastry to meet the lower part, seal both edges.
- Gently roll pastry clockwise and place rolled eggplant roses into lightly oil sprayed muffin tins.
- Baked for 40 minutes, checking each 15 minutes to make sure is not burning the tops of the eggplant. If it starts to cook too quickly, cover with aluminum foil and resume cooking until done.
- Remove from oven, cover with more finely grated cheese and enjoy!
original recipe used canned tomatoes, garlic, olive oil, basil for sauce
I really enjoyed making these eggplant roses and can’t wait to explore making them with other vegetables in the future!
I am imagining something similar to my Swirled Vegetable Tart combined with pastry, but will have to wait for another day!
Are you now inspired to make these too?
Do you like the skin on or off when it comes to eggplant roses?
Did you learn something new today?
Will you consider making these for you next party?
Would receiving eggplant roses brighten your day?
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